Sharyn Cairns
GA&S uses Tasmanian periwinkles and surf clams sourced especially for them. You might find these at Asian fishmongers or at fish markets. If unavailable, substitute extra vongole and pipis. Ask your fishmonger for purged shellfish to ensure there is no sandy grit.
Ingredients
Braised chicory
Method
Main
1. For braised chicory, cut chicory into 8cm lengths and blanch in boiling salted water (2-3 minutes). Refresh in iced water and drain. Heat butter and olive oil in a heavy-based frying pan, add shallot and cook until caramelised and tender (8 minutes). Add chicory, toss to combine, season to taste with sea salt and freshly ground black pepper, then set aside.
2.Cook periwinkles in simmering water until just tender (10-15 minutes). Drain, remove hard shells from the openings, then set aside.
3.Combine olive oil, guanciale and garlic in a large heavy-based saucepan and cook over medium heat until fat starts to render (4-5 minutes). Add shellfish and cook until shells begin to open. Add wine and cook until reduced by half (2-3 minutes). Add stock and cook for another 2-3 minutes. Stir through braised chicory, season to taste, then serve with ciabatta rolls.
Guanciale is cured pig’s cheek or jowl and is available from AC Butchery and select Italian delicatessens. Chicory and cime di rape are available from select greengrocers.
Notes
